Look what I got from the mail today! I love to cook and I love using new utensils, too. This set from Ozeri looks amazing and I really like how colorful these utensils are.
- All-in-one 11 piece set includes a large serving Spoon, locking tongs, Soup Ladle, pasta server, Skimmer, whisk, 4 multi-sized spatulas and a bonus utensil holder.
- Carefully crafted from a durable nylon inner core and bound by colored silicone for the best combination of durability and heat-resistance.
- Made from food-safe BPA-free materials with non-scratching soft edges that won’t harm premium cookware, and stay-cool ergonomic handles that won’t deform or Discolor up to 600 Degrees.
- Stain and Odor-resistant FDA approved non-stick silicone for easy cleaning inside or outside of the dishwasher, with a seamless construction to eliminate food particles build-up.
- Bonus utensil holder conveniently holds all 10 utensils and features slotted walls for drainage and quick drying via aeration.
I love that this utensil set comes with everything you need. It has a large spoon, a ladle, a pasta server, tongs, a whisk, a skimmer, four spatulas and a holder. All the utensils look durable and the best thing is, all of them are made of food-safe BPA-free silicone material. This material is heat resistant, so they are definitely safe to use when cooking. They are easy to clean and wash as well because they are non-stick.
If you are worried about your expensive pans and pots getting scratches, I recommend you use these lovely silicone utensils. They are carefully crafted and would look lovely in your kitchen.
For more information about Ozeri products, visit their website at http://www.ozeri.com/ or follow them on Facebook: https://www.facebook.com/OzeriProducts.
Where to buy?
This lovely set can be purchased through Amazon for only $19.95.
Disclosure: I have received one or more of the products mentioned above in exchange for my honest review. I was not paid for my thoughts and opinions. What was written above are 100 percent my own and was in no way influenced by the brand or anyone.
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Whenever I can’t think of something to make for dinner, I make these yummy meatballs. This is an easy recipe made with ingredients that we always have around the house. My family loves this and I’m sure yours will love this, too.
Sweet and Sour Beef Meatballs
- 1 pound ground sirloin beef
- 1 egg
- 1/4 cup dry bread crumbs
- 1 onion, diced
- 1 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 1/2 cups water
- 1/4 cup distilled white vinegar
- 3 tablespoons soy sauce
- 1/2 cup carrot strips
- 4-5 stalks spring onion, cut into 1 1/2 inch strips
- 2 cloves garlic, pressed
- 1 medium onion, sliced
- 1 small red bell pepper, diced
- olive oil
- In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
- In a large skillet over medium heat, gently brown the meatballs and set aside.
- Combine the brown sugar, flour, water, white vinegar and soy sauce into a bowl, set aside.
- In a large saucepan, add oil. Saute garlic until lightly browned, then add onions. Saute for 1 to 2 minutes, until onions are transparent. Add carrots and bell pepper until cooked.
- Add the sauce mixture into the pan. Mix thoroughly.
- Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
- Serve with garlic or steamed rice.
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With roughly just six weeks before Christmas, you must be one of the many who are making lists of people to give gifts to, poring over Xmas shopping catalogues for gift ideas or stressing over the not-yet-there Christmas bonus for your holiday shopping budget.
And while waiting for that bonus can test your patience, you can easily pass away the time by thinking what gift ideas could work around your Christmas shopping budget. There are so many ideas over the Internet already that doing a simple search would result with an overwhelming list but there is one often overlooked idea that is actually the most practical, cost-efficient, appreciated and thoughtful gift you can give – FOOD.
Food items may have a perishable shelf life but you are guaranteed that your gift will be consumed and used. Most of us underestimate the value of quality good food baskets, especially those that families do not get to experience themselves quite often but ask yourself this questions: Which Christmas gifts have you really appreciated? Aren’t those little boxes of homebaked cookies, jars of jams and spices, baskets of holiday treats often gone even before the new year begins? What would you prefer to receive – small trinkets that would most likely just take up more clutter around the house or food that is sure to be consumed and appreciated not only by you but by your whole family and house guests?
Christmas gift baskets and artisan food jars are usually the food gift choices during the holidays. Most companies give away food baskets to its employees and artisan food delicacies are passed around during exchange gift parties. Here are some ideas to spruce up your Christmas good gift ideas and get your mind (and tummy) rolling:
- Do a themed basket. Do a wine and cheese basket for those with the palate for it, indulge in all things chocolate for the sweet tooth – mix a variety of flavors and an odd ball such as chilli chocolate to make it stand out.
- Don’t do all food items – throw in a useful item in your basket. You can throw in a cheese board platter in the wine and cheese basket or a wine opener! Package your appetizers in a picnic basket for reusing. Wrap homebaked goodies into nice, embroidered or even personalized napkins so your recipients can have their own at home.
- Make it personal. If you are giving a homebaked goodie, why not print a little recipe card with it and go even further – give little jars of ingredients with a note that says you can have a little baking date together if your recipients wants to? If you are giving a movie-themed basket of popcorn, hotdogs and drinks, why not give free movie tickets or better yet, a Netflix subscription? Go with the whole package – they will surely be blown away with your idea – and effort.
Christmas shopping catalogues have these ideas online. They even curate ideas for you and package it for selling, saving you the time and effort to curate each item. Give it a try – you won’t be disappointed!
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Do you own a restaurant and you want to start selling soft serve ice cream? If this is the case, you will need to start seriously looking at different types of ice cream machines. There are many different models for you to choose from. You need to do your homework and choose your ice cream machine very carefully. Do not make the mistake of believing that these machines are made with basically the same level of craftsmanship. That is not true at all. You will need to educate yourself to determine which machine is the best. Here are some tips you can use which will help you with this task.
1. Talk to other business owners about the soft serve ice cream machines they are currently using.
You can get a great deal of insight into the various models of ice cream machines that are out there by paying a visit to some local businesses. You should talk to all of the business owners in your area who have soft serve ice cream machines in their establishments. You need to find out if their machines have ever broken down. If so, what was wrong with them? How often does this sort of thing happen? How much does it cost to repair their machine? Finally, you should ask the business owners if they would recommend their model of ice cream machine to other people. Their answer to this question will speak volumes.
2. Get a demonstration of many different ice cream machines.
You need to see an ice cream machine work with your own ice before you make your final decision. Obviously, you should also taste the ice cream that each model produces so you can see if the flavor is up to your standards. Taylor soft serve ice cream machines have a very good reputation in the industry.
3. Should you rent or buy your ice cream machine?
You will need to decide if you want to buy an ice cream machine or rent one. Renting the machine will save you a great deal of money initially if you are trying to get a new business off the ground. However, buying the machine will mean that you will not have a rental payment every month. Another advantage of renting an ice cream machine is the fact that you can rent a different model if you are unhappy with the first one you choose.
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Laing is a coconut milk based Filipino dish composed of dried taro leaves. This originated in Bicol and is quite famous here in the Philippines as well as in other countries. It’s a must to serve this in Filipino restaurants because people will be ordering this, for sure.
Laing is usually cooked with pork or shrimps, this time though, I thought of using Tinapa (smoked fish). Well, it turned out really good and yes, I’ll definitely be making this again. Recipe adapted from Panlasang Pinoy.
- 100g dried taro leaves
- 6 cups or 3 cans coconut milk
- 2 cups or 1 can coconut cream
- ½ cup shrimp paste
- 1 cup cooked tinapa flakes
- 5 to 7 pieces red chilies
- 1 medium yellow onion, sliced
- ½ cup sliced ginger
- 8 cloves garlic, crushed
- Combine the coconut milk, tinapa flakes, ginger, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let it boil.
- Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from sticking to the bottom of the cooking pot.
- Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes. you can gently push the leaves down so that it can absorb more coconut milk.
- Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for to 10 minutes.
- Pour the coconut cream in the cooking pot. Add the red chilies. Stir. Cook for 10 to 12 minutes more.
- Transfer to a serving plate. Serve with steamed or garlic rice.
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I’m enjoying this tangy tomato soup while listening to my favorite music played by a double guitar. This is my favorite thing to do with a bed-weather day like this. The weather lately is so unpredictable. The sun will shine in the morning and come noon time, it’s as if there is a big storm coming. A warm and hearty soup is always perfect at times like this. For today, we are having a creamy tomato soup. Recipe borrowed from Martha Stewart.
- 2 tablespoons unsalted butter
- 1 onion, coarsely chopped
- 1 to 2 cloves garlic (optional)
- 2 (14-ounce) cans whole peeled tomatoes
- Coarse salt and freshly ground pepper
- 1 1/2 cups Basic Chicken Stock, or water
- 1/2 cup heavy cream (optional)
- Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
- Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
- Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
- Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.
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Ginataang gulay is a delicious and creamy vegetable dish that you should try. Ginataan refers to any dish cooked in coconut milk. You can add shrimps or pork slices or both if you like to make it yummier. I will be using baby blue crabs this time.
Ginataang Gulay with Baby Blue Crabs
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ pound baby blue crabs, halved
- 1 tablespoon sauteed shrimp paste
- 2 cups pure coconut milk or 2 cups canned coconut cream
- ½ medium squash, peeled, seeded and cut into 1-inch cubes
- 10 to 12 pieces Okra, ends trimmed and cut in halves
- 10 to 12 pieces green beans, ends trimmed and cut into halves
- 2 medium eggplant, ends trimmed and sliced
- 2 cups Kangkong leaves or spinach
- 2-3 pieces chile (I used siling haba)
- salt and pepper to taste
- In a pan over medium heat, heat oil. Add garlic and onions and cook until limp. Add the blue crabs and cook for 2 to 4 minutes, stirring occasionally, until they turn red. Add shrimp paste and cook, stirring regularly, for about 1 to 2 minutes.
- Add coconut milk. Bring to a simmer and continue to cook for about 3 to 5 minutes until slightly thickened and reduced. Add squash and cook until tender but firm. Add green beans, okra and eggplant and continue to cook until vegetables are tender and sauce is thickened. Season with salt and pepper to taste. Serve hot with steamed rice.
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